• Prep Time:
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  • Serves: 1 servings

Miso Vegetable Soup

  • Recipe Submitted by on

Category: Vegetarian

 Ingredients List

  • A few vegetables * thinly
  • -sliced *
  • 3 c Spring water; or filtered
  • -water
  • 3 Pieces wakame; (1 inch)
  • -soaked until tender (about
  • -3 minutes) and diced
  • 1/4 ts Barley miso; (1/4 to 1/2)
  • -per cup of broth or brown
  • -rice miso
  • Fresh scallions; thinly
  • -sliced for garnish


* like onion half moons, daikon matchsticks, carrot coins, finely shredded
Chinese cabbage or head cabbage, diced winter squash, etc., you get the
idea. Vary the veggies each day.

Miso is a fermented soybean paste used to flavor various dishes, but most
widely used to season soups, like bullion. Miso's natural fermentation
process creates a combination of enzymes that strengthen and nourish the
intestinal tract. As a result, the blood that nourishes the balance of the
body is stronger and cleaner. The quality of our blood creates the people
we are, and the health we possess. The best quality misos are those aged
over two or more summers. Basic miso soup encompasses the use of miso, of
course, a small amount of sea vegetables to mineralize the blood and a
variety of fresh vegetables. The balance of these ingredients creates a
strengthening energy vital to life. The key to basic miso soup is that it
be light and brothy, like consomme with vegetables. The flavor should be
delicate, not too salty. Any soup or stew can be seasoned with miso, and
the cooking times and styles will be adjusted accordingly. But this is a
basic, daily miso broth, the kind traditionally cooked in the Orient for
the first meal of the day (yup, breakfast). So keep it light and
fresh-tasting, simple and delicious.

Bring water and wakame to a boil, cover and simmer over low heat for about
3 minutes. Add some vegetables and simmer, covered, over low heat for 3-4
minutes, until just tender. Remove a small bit of hot broth, dissolve the
miso and stir into the soup. Simmer, uncovered, without boiling for 3-4
minutes more. Serve garnished with fresh scallions.

NOTE: It is very important that you not boil the miso. The beneficial
enzymes present need warmth to activate, but boiling them will destroy
their benefits, leaving you only with the flavor. Also, remember that
garnishing isn't arbitrary or done simply because it makes soup look
beautiful, which, of course it does. Garnishing adds a final touch of
fresh, light energy to a soup that has cooked over fire for several
minutes. All soups need that kind of garnish, and they can include anything
raw and freshscallions, parsley, sprouts, grated carrot, daikon or
gingerroot, to name just a few options.

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